Homemade Mac and Cheese

Maybe it's because I am tired of trying to find the tiny piece of paper I have this written down on even though I have it memorized, or maybe it's because it's too good not to share with you all, but here is my favorite recipe for mac and cheese EVAR. I don't even have a picture to share with you because I eat it too quickly.

Trust me when I say I searched far and wide for something that would hit the exact spot I was looking for. It had to be creamy (without using Velveeta [gross!] or cream cheese [who regularly has this on hand??]), and salty (but not too much), not bland (using the right brand [Tillamook] of cheese really helps), and easy to make (only 5 ingredients that you are sure to have!). I have one or two others that are really good, but take longer or need more ingredients. This is by far the easiest!

I'm a little biased about Tillamook cheese because it's all we ever had while growing up in Washington. I have completely converted Todd over and let's just say the love of good cheese runs in my family. If you take anything from my Blog, take this: SWITCH TO TILLAMOOK CHEESE NOW AND FOREVER. You're life will never be the same and you'll thank me later.

They're seriously not kidding with the World's Best claim.

At any rate, now that you know what kind of cheese to buy next time at the store, you are ready to make the featured dish of this post!

What you need:

2 Tbsp salted butter (yes, you can use unsalted but it will be bland)

2 Tbsp flour (yes, can use whole wheat or a combination, it just makes it more grainy and... chewy?)

1 tsp salt (NOT optional unless you want it bland)

1 cup milk (the lowest you should go is 1% or it won't be creamy)

1 cup (or more!) medium cheddar cheese, shredded (yes you can use mild and it will be bland, yes you can use sharp and it will be... tangy??)

What you do:

1. Cook your pasta. I'm pretty sure you know how to do this already. Use any kind you like, but I highly recommend rotini (spirals), conchiglie (shells), or anything that has a lot of texture and grooves that can hold more cheese sauce! Drain it (do not rinse) and set aside. Oh, and make any amount you want because having cooked pasta on hand is really never a bad idea.

2. In the same pot (less dishes!), melt the butter completely over medium heat.

3. Add the flour and stir until well-blended. It will look like a paste at this point.

4. Add the salt and stir until well-blended. Still paste here.

5. Add the milk and keep over medium heat, stirring until paste dissolves/mixes with the milk well.

6. Add the cheese and stir until completely melted.

7. Keep over medium heat and stir until the sauce thickens. Don't walk away! You might burn the bottom of your sauce and then you'd be very sad. So would I. You will know when the sauce is thickened because it will not be runny/milky/thin anymore.

8. Remove from heat and pour whatever amount you desire over dished pasta.

9. Enjoy and go back for seconds. And thirds if there's any left...

OPTIONAL (I have never been patient enough to wait for this but it's still way good):

8. Remove from heat and pour over pasta that you have placed in a casserole baking dish. Either your square brownie pan or a small rectangle pan will work great.

9. Sprinkle the top with even more grated cheese (as much as you want!). Do not cover!

10. Bake at 350 for 1/2 hour.